. 2023 Nov 1;37(2):315–322. doi: 10.5713/ab.23.0262

Table 2.

Effects of fasting time on meat quality traits of breast muscles

Items	Treatments¹⁾					SEM	p-value

	F4	F8	F12	F16	F20		ANOVA	Linear
L*	46.27^a	45.61^ab	45.38^bc	45.20^bc	44.57^c	0.27	0.005	0.001
a*	2.72	2.70	2.72	2.71	2.66	0.04	0.887	0.433
b*	17.25	17.19	16.96	17.30	17.09	0.20	0.816	0.751
pH_{45 min}	6.76^ab	6.72^b	6.80^ab	6.81^a	6.77^ab	0.03	0.160	0.259
pH_{24 h}	5.73^c	5.78^bc	5.88^ab	5.89^ab	5.96^a	0.03	0.001	0.001
Drip loss (%)	2.89	3.00	2.94	3.00	3.02	0.06	0.651	0.246
Cooking loss (%)	32.76^a	31.92^ab	31.66^b	31.62^b	31.58^b	0.28	0.043	0.007
Shear force (N)	13.59^a	13.12^a	11.99^b	12.13^b	12.01^b	0.30	0.002	0.001
Moisture content (%)	75.31^a	74.26^ab	74.88^a	73.66^ab	72.60^b	0.58	0.035	0.004

SEM, standard error of the mean; ANOVA, analysis of variance.

¹⁾

F4, transportation for 2 h, and laboratory rest for 2 h; F8, fasting for 4 h, transportation for 2 h, and laboratory rest for 2 h; F12, fasting for 8 h, transportation for 2 h, and laboratory rest for 2 h; F16, fasting for 12 h, transportation for 2 h, and laboratory rest for 2 h; F20, fasting for 16 h, transportation for 2 h, and laboratory rest for 2 h.

^a–c

Means with different letters within a row differ significantly (p<0.05).